Scialatielli
Also known as: scialatelli, scialatiello
Handmade pasta of Campania, similar to a shorter, flatter fusillo, made from flour, milk, eggs, basil and pecorino and cut into strips about 10 cm long; the original version is served with seafood.
Scialatielli (also scialatiello) are a traditional handmade pasta of Campania, listed among the region's traditional agri-food products. The Campania Region describes the shape as similar to a fusillo, but shorter and flatter.
The dough is worked by hand from flour, milk, eggs, basil, extra virgin olive oil, salt, ground black pepper and grated pecorino. It is rested and then cut into strips about 10 cm long.
The original version is served with seafood and a few small cherry tomatoes.
According to the Region, the chef Enrico Cosentino of Amalfi first made scialatielli in the late 1960s, and the pasta then spread along the Amalfi Coast. It is recent compared with most pasta of Campania, but is now considered a traditional specialty.
Facts
| Raw material | Flour, milk, eggs, basil, olive oil, grated pecorino |
|---|---|
| Region | Campania, Amalfi Coast |
| Main use | Seafood with small cherry tomatoes (original version) |
How it connects to Pasta
Scialatielli → related → 🫒 Olive oil ← related ← 🍝 Pasta
Links
- What it contains
- Wheat flour, Semolina, 🥚 Chicken egg
- Part of
- Fresh pasta
- Similar and different
- Fettuccine, Tagliatelle, Troccoli, Sorrentino gli Sfiziosi IGP, La Molisana Le Speciali
- In other topics
- 🥛 Milk, 🧀 Pecorino, 🫒 Olive oil
Frequently asked questions
Are scialatielli like fresh linguine or fettuccine?
The Region describes the shape as similar to a fusillo but shorter and flatter, cut in strips of about 10 cm.
How do you spell scialatielli: scialatelli or scialatiello?
All three are used for the same handmade Campania pasta.
Is it true that scialatielli are only flour and water?
No. The Region lists flour, milk, eggs, basil, olive oil, salt, pepper and pecorino.
What is the original sauce for scialatielli?
Seafood and a few small cherry tomatoes.
Who invented scialatielli?
The Region names chef Enrico Cosentino of Amalfi, in the late 1960s.
What to read next
- Wheat flour — Finely ground common wheat: in Italy it is used for home-made fresh and egg pasta, in Germany for spätzle.
- Fettuccine — Long flat pasta ribbons from Lazio, about 8 mm wide, made of semolina or with egg; the base of Rome's fettuccine Alfredo, dressed only with butter, Parmigiano and cooking water.
- Sorrentino gli Sfiziosi IGP — Pastificio Sorrentino's fancy Pasta di Gragnano PGI shapes: casarecce, fusilli, trofie, scialatielli, ridged paccheri, mafalde and more.
- 🫒 Olive oil — Oil pressed from the fruit of the olive tree.
- Tagliatelle — Long flat ribbons of egg pasta from Emilia-Romagna; Bologna's golden measure, deposited in 1972, sets them at 8 mm wide when cooked, classically served with ragù.
Similar
What it includes
- Afeltra Scialatiello
- D'Aniello Scialatiello IGP
- Ducato d'Amalfi Scialatielli
- Faella Scialatielli
- Garofalo Scialatielli n.100
- La Fabbrica della Pasta Scialatielli al bronzo IGP
- La Fabbrica della Pasta Scialatielli al bronzo al limone
- Sorrentino Scialatielli
All (19) →
- Afeltra Scialatiello
- Antiche Tradizioni di Gragnano Scialatielli
- D'Aniello Scialatiello IGP
- Divella Scialatielli Pasta Fresca
- Ducato d'Amalfi Scialatielli
- Faella Scialatielli
- Garofalo Scialatielli Pasta Fresca
- Garofalo Scialatielli n.100
- Gentile Scialatielli
- Il Re della Pasta Scialabuco
- Il Re della Pasta Scialatielli
- La Fabbrica della Pasta Scialatielli al bronzo IGP
- La Fabbrica della Pasta Scialatielli al bronzo al limone
- La Fabbrica della Pasta Scialatielli al bronzo integrali
- La Molisana Scialatielli n.109
- Pastai Gragnanesi Scialatielli
- Setaro Scialatielli
- Sorrentino Scialatielli
- Sorrentino Scialatielli Bio